Allen D E.
Google
After living in Sedona for several decades, my wife Donna and I have dined at nearly every restaurant that Sedona has to offer.
With that perspective, we recently returned to Cowboy Club to experience its newly revised menu.
Historically, Cowboy Club delivered reliable food without much to linger on.
That has changed with the arrival of Executive Chef David Schmidt, whose refined, health-conscious approach is evident throughout the menu.
Guided by our knowledgeable server, Levi, we started with the cactus fries and macaroni and cheese—crisply executed and luxuriously creamy, respectively, making for a strong opening.
For entrées, my wife ordered the Cattleman’s Cut Filet Mignon with Yukon Gold whipped potatoes, baby carrots, fried shallots, and demi-glaze, plus sautéed mushrooms. The filet was exceptionally tender, the glaze rich and earthy—easily a five-star dish.
I chose the River Gold wild salmon with grilled pineapple-mint chutney and basmati rice, cooked and seasoned to near perfection.
Executive Chef David Schmidt stopped by our table, reinforcing the confidence now evident in the kitchen.
We finished by sharing a flourless chocolate torte and vanilla bean crème brûlée—both balanced and well-executed.
Cowboy Club has clearly elevated its standards. We’ll be returning soon. Ask for Levi—and come hungry.
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